Overview of Trans Fat Bans and Menu Labeling Legislation.

NOTICE When we started this website in April 2003, trans fats were not even on the national radar screen. It was easy to maintain a trans fat website in those days, because so little was happening.

Trans fat, or trans-unsaturated fatty acids, trans fatty acids, are a type of unsaturated fat that occur in small amounts in nature, but became widely produced industrially from vegetable fats for use in margarine, snack food, packaged baked goods, and frying fast food starting in the 1950s.

We know research shows that reducing trans fat in the American diet helps reduce risk of heat disease, but how and why? Let’s try to clear up the confusion about trans fats.

In a 100-gram reference amount, margarine, manufactured from soybean oil and pasteurized, provides 628 calories and is composed of 70% fat, 2% carbohydrates, 26% water, and negligible protein (table).

The American Heart Association suggests buying soft, trans-fat-free spreads instead of regular butter or stick margarine. Choose a blend with the least amount of saturated fat and zero trans fats.

Trans fat is considered by many doctors to be the worst type of fat you can eat. Unlike other dietary fats, trans fat — also called trans-fatty acids — both raises your LDL (“bad”) cholesterol and lowers your HDL (“good”) cholesterol. A diet laden with trans fat increases your risk of heart

The effectiveness of policies for reducing dietary trans fat: a systematic review of the evidence Shauna M Downs a, Anne Marie Thow a & Stephen R Leeder a. a. Menzies Centre for Health Policy, Victor Coppleson Building (D02), University of Sydney, Sydney, NSW 2006, Australia.

Trans fat has recently been identified as the most harmful of all dietary fats, and for good reason. Find out the truth about trans fat and how to avoid it!

The Australian government announces the establishment of a National Collaboration on Trans Fats aimed at reducing the presence in trans fat food sold in Australia.